Review The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food Francesco Giansanti 1,2,*, Loris Leboffe 2,3, Francesco Angelucci 1 and Giovanni Antonini 2,3 Received: 29 September 2015 ; Accepted: 23 October 2015 ; Published: 4 November 2015 1 Department of Health, Life and Environmental Sciences, University of L’Aquila, L’Aquila I-67100, Italy;
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[email protected] (G.A.) 3 Department of Sciences, Roma Tre University, Rome I-00146, Italy * Correspondence:
[email protected]; Tel.: +39-0862-433245; Fax: +39-0862-433273 Abstract: Ovotransferrin or conalbumin belong to the transferrin protein family and is endowed with both iron-transfer and protective activities. In addition to its well-known antibacterial properties, ovotransferrin displays other protective roles similar to those already ascertained for the homologous mammalian lactoferrin. These additional functions, in many cases not directly related to iron binding, are also displayed by the peptides derived from partial hydrolysis of ovotransferrin, suggesting a direct relationship between egg consumption and human health. Keywords: ovotransferrin; nutraceutical; functional food; antioxidant 1. Introduction Ovotransferrin (Otrf) or conalbumin belongs to the family of transferrin iron-binding glycoproteins. In mammals, two different soluble iron-binding glycoproteins are present: (i) serum transferrin, involved in iron transport and delivery to cells and (ii) lactoferrin, involved in the so-called natural immunity. Differently, Otrf is the only soluble glycoprotein of the transferrin protein family present in avian. Otrf is present both in avian plasma and egg white and possesses both iron-transfer and protective properties [1].